Tomato Risotto

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • arborio rice - 1 cup
  • vegetable stock or water - 3 cups
  • diced tomato - 1 can
  • onion (small, finely chopped) - 1
  • garlic - 2 pods
  • chilli powder - 1 tsp
  • butter - 1 tsp
  • parmesan cheese
  • coriander leaves
  • olive oil
  • pepper (optional)
  • salt to taste

How to Make Tomato Risotto

  • Heat vegetable stock/ water in a pan and keep it to a boil.
  • Heat butter and oil in a pan. Add onion and garlic. After the onion has turned translucent, add tomato.
  • Add the rice and stir until all the grains are coated with the ingredients in the pan.
  • Add salt, chilli powder according to your taste.
  • Keep stirring the risotto on a low flame without burning the rice.
  • Keep adding 1 ladle of the simmering stock/ water as and when the rice absorbs the liquid added to it.
  • Take caution in adding water only after the previous batch is absorbed.
  • Keep doing this until the rice is cooked and has a bite to it in the center (Al dente).
  • Garnish with coriander leaves, pepper to taste and shavings of parmesan cheese.
  • Serve immediately.

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